Soft Liquorice Caramels v.2

Soft Liquorice Caramels

Thank you for stopping by my blog during the past years. It has been a fun but busy year, I hope you have enjoyed it as much as I have. 
Christmas Night and Christmas Day came and went so fast this year. I love having my family and friends around me. My wish for next year, is to be more relaxed and  enjoy the evening more.

I wanted to make these soft caramels and got inspired by a recipe on a Danish blog called Valdemarsro.

Happy holydays from my family to yours.

Makes 15-20 pieces. 

Ingredients:

• 50 g light corn syrup, or glucose
• 100 g sugar
• 200 ml heavy whipping cream
• 1 teaspoon sweet liquorice syrup
• 1 tablespoon raw liquorice 

Directions:

Prepare a 9-inch loaf pan with parchment paper, and set aside.

Mix corn syrup, sugar and cream in a saucepan, and bring it to a boil, while stirring. Lower the heat and let it simmer for about 30 minutes, stirring every few minutes. The caramel is done when the mixture pulls away from the saucepan, when stirring, and you can see a slight crystallization when you stir. Mix in the liquorice syrup. Pour the caramel into the prepared pan, and sprinkle the raw liquorice on top. Let the caramel set on the kitchen counter for a few hours, before cutting into cubes. Wrap each caramel in parchment paper or wax paper and keep the caramels in a cool place in an airtight container. 
Enjoy!

Soft Liquorice Caramels

Soft Liquorice Caramels

Sweet Liquorice bliss

I think liquorice is a scandinavian thing. Well Germans like it too. Salty, sweet and spicy liquorice is candy in Denmark. A couple years ago liquorice started showing up in chocolate, desserts and food in general. My childhood friend would claim that we teased her when she ate liquorice and chocolate together, but I don't remember that.

Laste year I made some chewy from but soft caramels made from condensed milk from Anne au Chocolat' website. Having a craving for liquorice I tried to make them again but this time adding liquorice and other small changes. For me this combination was close to perfection.

I used Bülow Raw Liquorice Powder, Fine Liquorice Powder and Sweet Liquorice Syrup. Bülow has been one of the most innovative producers of liquorice in years. I think it's thanks to Johan Bülow that we have all these new liquorice products. 

This is my take on the caramels

Ingredients:

• 1 can condensed milk
• 75 g butter
• 175 g sugar
• 2 tablespoons sweet liquorice syrup
• 2 teaspoons raw liquorice powder
• 3 tablespoons fine liquorice powder (coating)

Direction:

Melt butter, sugar syrup and condensed milk over medium heat. Keep stirring until everything is melted. Turn up the heat and simmer the caramel for about 10 minutes till it reaches 257℉ (125℃).

Remove from heat and mix in the liquorice powder.

Pour the caramel into a loaf pan lined with parchment paper, and let the cool in the refrigerator for 4-5 hours. Cut the caramels into cubes, and roll them in the fine liquorice powder, and wrap them in candy wrappers.

Enjoy.

Note:

Next time, I think I will freeze the caramels and cover them with chocolate, because the caramels bled, and got very sticky.